Israeli Couscous Rice Cooker Food

ISRAELI COUSCOUS (RICE COOKER)

Israeli Couscous (Rice Cooker) image

This is a plain, kid-friendly adaptation of a recipe in The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. The cookbook version called for lovely additions like orange zest, olives, parsley and mushrooms but kidlets tend to pick those things out.

Provided by Lille

Categories Lactose Free

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 medium shallot, minced (or 1/2 of a small onion)
1 cup israeli couscous
2 cups chicken broth
1/2 teaspoon salt (optional, add if broth is unsalted)

Steps:

Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
Add chicken broth and salt if using. Close the cover and set for regular cycle.
Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.

Nutrition Facts : Calories 213.8, Fat 4.3, SaturatedFat 0.7, Sodium 668.7, Carbohydrate 34.4, Fiber 2.2, Sugar 0.3, Protein 8.1

ISRAELI COUSCOUS PILAF

Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

MOROCCAN COUSCOUS (OR RICE)

Moroccan Couscous (or Rice) image

A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating".

Provided by LUv 2 BaKE

Categories One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
1 cup butternut squash, cubed
1 cup carrot, sliced
1/2 teaspoon ground pepper
1/2 teaspoon ground coriander
1/4-1/2 teaspoon dried chili pepper flakes
1 medium zucchini, cut into bite sized pieces
19 ounces chickpeas, undrained
1 medium tomatoes, cut in large chunks
1/4 cup fresh parsley, chopped
1 cup couscous or 1 cup brown rice

Steps:

Vegetable Mixture:.
In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
Stir in tomato and parsley.
Couscous:.
In separate bowl pour 1 cup boiling water over couscous.
Cover and let stand 5 minutes; fluff with a fork.
If you are having rice, cook according to directions.
NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

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